Updated: Feb 8
One of my all-time favorite things for the holidays are peanut butter cookies with Hershey’s kisses on top. Well, I should say Brach’s candy stars on top because that’s how my Mom made them growing up, but these days I see Hershey’s kisses a lot more.
The tricky thing about that of course is that the last I checked neither cookies nor Hershey’s kisses would fall into the category of "on-plan" food. Something about mixing carbs and fat. So I had a real conundrum on my hands.
I talked to my Mom about her recipe for making these cookies and I found it was super simple, sugar, peanut butter, and eggs. My wife told me that the majority of the time you can just substitute gentle sweet 1:1 for sugar and you have a recipe. So I tried it, and it worked! Almost... The first batch wasn't as sweet as I liked, because I used sugar-free peanut butter. The next batch I upped the sugar and it came out perfect.
1 standard Jar of Creamy No Sugar Added Peanut Butter
1 Cup of THM Gentle Sweet*
2 Large Eggs
2 Bars of THM Chocolate* or other on-plan chocolate
Large mixing bowl (2-quart size works for me)
Rubber or Silicone spatula
1 Cup Measuring device
Non-stick spray, I prefer coconut oil spray
Standard Cookie Sheet
Preheat the oven to 400 degrees
Use the spatula to dump out the peanut butter into the mixing bowl, try to get as much of the can as possible not to waste any.
Use the measuring device to get 1 Cup of THM Gentle Sweet* dump that in the mixing bowl
Crack the eggs and dump them into the mixing bowl. Pro-tip if you crack the eggs into the measuring device you can get any shells out before you dump them in the mixing bowl
Use the fork to stir the whole mixture in the bowl. At first, it’s going to be the consistency of kind of runny peanut butter and look sticky. The more you stir the more it will take on the consistency of play-do.
When you think you’ve got it right flip the whole ball of dough upside down because sometimes the bottom won’t be mixed well.